Grilled Lemon Herb Chicken with Roasted Vegetables
Category: Dinner
Tender, juicy chicken breast marinated in fresh lemon and herbs, served with colorful roasted vegetables. A perfect diabetic-friendly dinner that's both nutritious and delicious.
Created by Chef Sarah
Last updated on Mon, Jan 20, 2025
- Uses everyday ingredients you likely have on hand
- Ready in about 40 minutes from start to finish
- High in protein and low in carbohydrates
- Meal prep friendly - makes great leftovers
This grilled lemon herb chicken is one of my absolute favorite weeknight dinners. The marinade is incredibly simple but packs so much flavor - the bright lemon perfectly complements the earthy herbs and creates a meal that tastes like it came from a restaurant.
I love that this recipe checks all the boxes for diabetic-friendly eating: it’s high in protein, low in carbohydrates, and loaded with fiber from the colorful vegetables. The combination of broccoli, bell peppers, and cherry tomatoes not only looks beautiful on the plate but provides important nutrients and antioxidants.
One of the best things about this dish is how versatile it is. You can easily swap the vegetables based on what you have on hand - zucchini, asparagus, or cauliflower all work wonderfully. And if you make extra chicken, you’ll have delicious protein ready for quick lunches or dinners throughout the week.
Grilled Lemon Herb Chicken with Roasted Vegetables
Perfectly grilled chicken with a bright lemon herb marinade and colorful roasted vegetables.
Ingredients You'll Need
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons olive oil (divided)
- 2 lemons (juice and zest)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 2 cups bell peppers, cut into chunks (mixed colors)
- 1 cup cherry tomatoes
How to Make It
- Preheat your grill to medium-high heat (about 400°F). If using an oven, preheat to 425°F.
- In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
- Add chicken breasts to the marinade, turning to coat evenly. Let marinate for at least 10 minutes while you prepare the vegetables.
- Toss broccoli, bell peppers, and cherry tomatoes with remaining 1 tablespoon olive oil and a pinch of salt and pepper. Spread on a baking sheet.
- If using a grill: Place chicken on the grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F. Place vegetables in a grill basket and cook alongside, stirring occasionally.
- If using an oven: Place chicken and vegetables on separate baking sheets. Bake for 20-25 minutes, flipping chicken halfway through, until chicken reaches 165°F and vegetables are tender.
- Let chicken rest for 5 minutes before slicing. Serve hot with the roasted vegetables on the side.
Nutritional Details (Per Serving)
⚠️ This information is for general knowledge and should not replace professional dietary advice.
- Pound chicken breasts to even thickness for more uniform cooking and juicier results.
- Don't skip the resting time - it helps the juices redistribute throughout the meat.
- Use a meat thermometer to ensure chicken reaches 165°F for food safety.
- Leftover chicken is perfect for salads, wraps, or meal prep bowls throughout the week.
Common Questions About This Recipe
→ Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and stay even more moist. Adjust cooking time to 8-10 minutes per side or until internal temp reaches 165°F.
→ What if I don't have fresh herbs?
You can substitute with dried herbs. Use about 1 teaspoon each of dried rosemary and thyme. The flavor will be slightly different but still delicious.
→ How do I know when the chicken is done?
The most reliable method is using a meat thermometer - chicken should reach 165°F internal temperature. The juices should run clear and the meat should no longer be pink inside.
→ Can I prepare this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance for even more flavor. The vegetables can be prepped and stored in the refrigerator up to 1 day ahead.
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